Roasted cabbage with pickled radishes, pomegranate and olives

Roasted cabbage with pickled radishes, pomegranate and olives

15 mins Prep · 60 mins Cook

This refreshing crunchy slaw-style cabbage salad is bright in colour and taste. It is the perfect side to make when you're looking to keep things simple for lunch or dinner

Created by Spinneys
Prep time 15 minutes
Cook time 60 minutes
Serves 4
Cuisine American
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 191
Fat 10.1g
Saturates 1.4g
Protein 2.3g
Carbs 22.3g
Sugars 16.6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely slice the radishes and place in a sterilised jar.


Place the vinegar, sugar and water in a bowl and stir until the sugar has dissolved.


Pour the liquid over the radishes and set aside for at least 30 minutes.


Preheat the oven to 200°C, gas mark 6.


Quarter the cabbage and place in a roasting dish.


Drizzle the olive oil over the cabbage and season well with the salt.


Roast in the oven for approx. 30 minutes or until tender and slightly crispy.


Serve the cabbage with the pickled radish and top with the pomegranate seeds and olives.